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Bread is an ancient food, closely connected to our human existence as ‘civilised animals’. Growing grains is what started the agricultural revolution about 10,000 years ago, which in turn resulted in complex human civilisations emerging wherever agriculture was adopted. Fermenting and baking grains has been an integral part of most non-Asian cultures ever since. Up to 80% of daily calory intake used to come from bread.

So why were our ancestors able to survice much tougher conditions than us on a diet dominated by bread and we are doubling over in pain after eating one slice of the stuff? How come ‘bread is bad for you’ all of a sudden? What has changed?

During the talk, Isabel will give an overview of the history of bread baking, the changes in techniques and ingredients in ‘modern’ bread baking and explain what it all means in terms of our health, and more to the point the health of our intestinal gut microbiota. The talk will also include plenty of time to ask questions at the end.

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Isabel Pasch is the owner of Bread & Butter Bakery, a bakery specialising in organic sourdough breads and traditional baking techniques. Born in Germany, Isabel moved to New Zealand in 1999 to study for a Masters in Microbiology at the University of Auckland, specialising in the topic of ‘Fermentation of Gut Bacteria’.

Falling in love, both with the country and more specifically one particular Kiwi, she came back in 2010 and started her first bakery ‘Paris Berlin Organic Bakery’. In 2013, the bakery expanded into the ‘Bread & Butter’ premises on Westmoreland Street, Grey Lynn. Bread & Butter now has three shops (Ponsonby Central and Milford as well as the cafe at the bakery itself) and supplies a range of wholesale businesses all over Auckland.

Isabel believes that locally grown, organic and chemical-free food that nourishes and connects people to each other and the environment and place they come from has the potential to increase the overall wellbeing and happiness of everyone.